Thai Peanut and Chicken Egg Rolls

Thai Peanut and Chicken Egg Rolls are a wonderful appetizer perfect for your game day parties and every day snack cravings!

Thai Peanut and Chicken Egg Rolls

Ingredients

6- 4 inch egg roll wrappers

1 large chicken breast half

1 teaspoon olive oil

¼ cup carrots, shredded

2 scallions, chopped

½ cup white bean sprouts

1 tablespoons roasted peanuts, chopped

1 tablespoons cilantro, chopped

small bowl of water

vegetable oil for frying

For Peanut Sauce:

½ cup peanut butter

2 teaspoons red wine vinegar

1 teaspoon ginger, minced

2 teaspoons garlic, minced

2 teaspoons soy sauce

1 teaspoon chili sauce

2 tablespoons water

Salt to taste

Instructions

Lay egg roll wrappers on a clean surface and let come to room temperature. Pound chicken breast out until about ¼ inch thick then season both sides with salt and pepper. Heat olive oil in cast iron or grill pan. Once pan is hot, place chicken in pan and grill on both sides, about 4 minutes on each side. Dice chicken.

Make peanut sauce. Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute.

Begin by placing a few of the julienned carrots on the diagonal in the wrapper. Add layer of bean sprouts then scallions on top of carrots. Sprinkle peanuts then cilantro over scallions. Place 2 tablespoons of chicken evenly in the egg roll. Do not overfill. Drizzle a little peanut sauce over the center of the egg roll.

To fold: fold the bottom corner over the stuffing mixture so that it covers the stuffing mixture completely. Fold in the bottom left corner, followed by the right so now you have formed an envelope. Roll the wrap upwards one time, leaving the top corner open. Wet the tip of your finger and moisten the top corner. Now fold down the top sealing it like an envelope.

Repeat with remaining rolls.

Fry egg rolls. Fill a deep pan with about 3 inches of canola oil. Heat oil to 375 degrees F. Once oil is heated, lower egg rolls into oil and let them cook until they are crisp and a nice golden brown on outside. About 2 minutes.

Serve with peanut sauce.

Thai Peanut and Chicken Egg Rolls

Thai Peanut and Chicken Egg Rolls are a wonderful appetizer perfect for your game day parties and every day snack cravings!

Thai Peanut and Chicken Egg Rolls

Ingredients

6- 4 inch egg roll wrappers

1 large chicken breast half

1 teaspoon olive oil

¼ cup carrots, shredded

2 scallions, chopped

½ cup white bean sprouts

1 tablespoons roasted peanuts, chopped

1 tablespoons cilantro, chopped

small bowl of water

vegetable oil for frying

For Peanut Sauce:

½ cup peanut butter

2 teaspoons red wine vinegar

1 teaspoon ginger, minced

2 teaspoons garlic, minced

2 teaspoons soy sauce

1 teaspoon chili sauce

2 tablespoons water

Salt to taste

Instructions

Lay egg roll wrappers on a clean surface and let come to room temperature. Pound chicken breast out until about ¼ inch thick then season both sides with salt and pepper. Heat olive oil in cast iron or grill pan. Once pan is hot, place chicken in pan and grill on both sides, about 4 minutes on each side. Dice chicken.

Make peanut sauce. Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute.

Begin by placing a few of the julienned carrots on the diagonal in the wrapper. Add layer of bean sprouts then scallions on top of carrots. Sprinkle peanuts then cilantro over scallions. Place 2 tablespoons of chicken evenly in the egg roll. Do not overfill. Drizzle a little peanut sauce over the center of the egg roll.

To fold: fold the bottom corner over the stuffing mixture so that it covers the stuffing mixture completely. Fold in the bottom left corner, followed by the right so now you have formed an envelope. Roll the wrap upwards one time, leaving the top corner open. Wet the tip of your finger and moisten the top corner. Now fold down the top sealing it like an envelope.

Repeat with remaining rolls.

Fry egg rolls. Fill a deep pan with about 3 inches of canola oil. Heat oil to 375 degrees F. Once oil is heated, lower egg rolls into oil and let them cook until they are crisp and a nice golden brown on outside. About 2 minutes.